...and some of the individual dishes were quite simply stunning. We particularly appreciated the thoughtful, handwritten menu and the attention, knowledge, and dedication of the waitstaff. What impressed us the most, however, was the intimacy of the dining experience: the chef came out to have a conversation with us about the dishes he had created. He took the time to explain with energy and passion the ways in which the kitchen uses parts of the plant and things from the garden that would normally go to waste. What to do with the outer leaves of cabbage plants and the pea shoot pods? Make delightful oils that compliment the dishes. This approach to using the whole plant highlighted the close relationship this small restaurant has with the land and gardens around Helsinki. We opted for the four-course menu and shared the cheese plate, which was spectacular. Some additional highlights were the peas and chamomile (hurry in! this dish is only on the menu for a few weeks); the cabbage and cheese (the most innovative take on sauerkraut we've seen); and the mocha and berry dessert (with green current ice cream in between). Simply exquisite.
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